Creamy Mushroom Soup

This creamy mushroom soup is super simple and super tasty. We love the combination of creamy mushroom flavor with garlic bread. Yummy!

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Ingredients

Melt 10g of butter in a pot, with some olive oil. Add the sliced mushrooms and fry for about a few minutes until they are soft. Then take out all the mushrooms, put them in a bowl and set aside for now
Add some olive oil and 10g of butter back to the same pot again, and this time add the onion, chopped into large pieces (cut the onion in half and slice each half as a chessboard into 6 large pieces). Salt well, add about a teaspoon of all the spices and fry for a while (approx. 3-4 minutes) until the onion is silky
Pour hot water into the pot – just to cover the onion (max 2 dl, otherwise the soup will be tasteless) and cook for about 15 minutes
Pour everything from the pot into a blender and mix well. Return the blended mixture to the pot, add in the mushrooms from the bowl we set aside before, pour in the cream and bring to boil again
Crush 3 cloves of garlic, cook for another minute, taste and season according to taste – it needs to be sufficiently salted to be tasty.
Crush the one clove of garlic into a small bowl and pour a spoonful of olive oil. Toast the bread to eat with the soup and pour the garlic oil over it.

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